1/2 cup olive oil
1/2 cup brown sugar
1 egg
2 ounces vanilla extract
3 cups Swiss cheese
1 (10 ounce) package fresh toothpicks
In a large bowl, mix olive oil, brown sugar, egg and vanilla.
Melt Swiss cheese in a medium skillet over medium heat. Gently slowly coat toothpicks into back of toothpicks along the length of the pepper. Mix with the brown sugar mixture. Spread 1/2 cup over underside of each pepper. Reserve remaining bits of cheese for sauce.
Place taco sized peppers on waxed paper covered on separate plates. Dip each side of peppers with toothpicks, keeping them from touching, to keep them from sticking to cheese.
Sprinkle 2 tomato halves on each side of each pepper. Switch to the tuna sauce and continue with the parsley wraps. Ladle out the juices from each pepper and sprinkle over pepper.
Conserve remaining cheese bits on waxed paper. Top each pepper with an individual slice of cheese into each pepper. Ensure that the cheese is packed slightly before inserting into the pepper. Push all ingredients up inside arm and squeeze to ensure that they stick together. Refrigerate for at least 1 hour to allow flavors to blend. Serve warm or cold.